Hazelnut Loaf

The secret of this recipe is to use freshly ground hazelnuts and freshly-made breadcrumbs from some good wholemeal bread.

Preparation time: 10 minutes
Cooking time: 40 minutes

Recipe

Ingredients

• 2 cups (100 g / 4 oz) fresh wholemeal breadcrumbs
• 2 cups ( 300 g / 10 oz) hazelnuts
• 1 vegetable stock cube
• 1 onion
• 2 eggs
• about 250 ml (8 fluid ounces) milk or water
• 4 tablespoons fresh, or 1 tsp dried mixed herbs
• sea salt and freshly ground black pepper to taste
• pinch of nutmeg

Method

• Preheat the oven to 175�C (350�F).

• Dissolve the stock cube in 1/2 cup (125 ml / 5 fluid oz) of hot water

• Grind the hazelnuts and make the breadcrumbs by grinding the whole hazelnuts and wholemeal bread in a food processor.

• Chop the onion and chop the fresh herbs.

• Lightly beat the eggs.

• Put the onion into a pan with a tablespoon of water and cook on high heat for 2 or 3 minutes until the onion is soft. Add more water and stir as needed to prevent it from sticking.

• Put all the ingredients except the milk in a bowl and mix them together.

• Lastly stir in the milk, adding enough to make the mixture thick but still pourable.

• Put the mixture into a non-stick loaf tin and bake for 40 minutes.

For a change:

• Put half of the mixture in the baking tin, then a layer of tomato slices and a layer of reduced-fat cheese, then the rest of the nut mixture.

• Use different nuts and combinations of nuts, for example cashews, almonds or brazil nuts.

• Make the mixture into small bite-sized or burger-sized pieces.

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